THE PIER
1200 West Retta Esplanade
Punta Gorda, Florida, 33950
Charlotte County County
Overall Food Safety Rating
★★★½☆ (3.8/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 7/8/2024
Inspection #: Visit ID: 8708937
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple containers at handwash sink. Operator removed the containers. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Operator placed soap at handwash sink. Corrected On-Site
Inspection Date: 9/29/2023
Inspection #: Visit ID: 8440584
- 14-11-5:Basic - Equipment in poor repair. Observed torn gasket at Reach in Cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. Operator removed to a shelf on top. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed multiple flour container not labeled. Operator labeled the food item. Corrected On-Site Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager: Skyler Merritt.
Inspection Date: 7/10/2023
Inspection #: Visit ID: 8331332
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.